Dinner Menu

Fresh burrata-style mozzarella cheese, vine-ripened tomatoes, organic greens, fresh basil, garlic-infused olive oil, balsamic reduction

Sashimi-grade ahi tuna, slightly-spicy dry rub, seared-rare, thinly-sliced,
ginger-soy-sesame sauce

Also available as a salad, with sesame-soy-ginger vinaigrette | 15

With anchovy filets added | 8

Cup 5 | Bowl 6

With parmesan & grilled pita triangles

Lightly battered, flash-fried, served with roasted red pepper aioli

With bacon crumbles, onion crisps, and house-made bleu cheese dressing

Made with northwest-grown American Kobe Beef and a touch of Italian sausage,
finished with our signature mushroom sauce

With scallops, prawns, clams, mussels, garlic, roma tomato, basil, olive oil
and white wine, tossed with linguine and freshly grated reggiano cheese

Tossed with a light and flavorful pistachio-basil sauce

Snow peas, asparagus, broccolini, mushrooms, sweet peppers, cilantro and rice noodles, in a savory, slightly-spicy Asian broth

Add beef, chicken or shrimp | 20

Northwest-grown, grass-fed beef, specially aged, well marbled, proprietary dry-rub, slow roasted, served with creamy horseradish sauce. Cooked fresh nightly, served for as long as it lasts!

twelve ounce 34 | sixteen ounce 39 

An 8-ounce cut, lightly seasoned, char-broiled and brushed with smoked chipotle butter

Slow-cooked, basted with house-made barbeque sauce, a full one-pound rack

Boneless filet, pan-broiled, basted with house-smoked red pepper butter.
Sustainably farm raised, hormone & antibiotic free in pure spring water, along Idaho’s Snake River

Northwest-grown, grass-fed beef, specially-aged, a twelve-ounce cut, fire-grilled, finished with our signature port-mushroom-garlic reduction

A 10-oz. bone-in ‘Falls Brand’ pork loin chop, proprietary dry rub, fire-grilled, served with homemade apple sauce. Raised hormone & antibiotic-free, right here in the Magic Valley.

Flown in fresh, a boneless filet, pan-broiled, brushed with fresh lemon, garlic and dill

Two all-natural, partially-boned quail, grilled and basted with a honey-bourbon-jalapeno glaze. Our award-winning recipe

Ask your server for tonight’s flavor

With vanilla ice cream and chocolate sauce

With raspberry puree

Vanilla ice cream, slivered almonds, caramel sauce

Peanuts, whipped cream chocolate and cherry

Snake River Valley, Idaho
Glass 10 | Bottle 48